Pumpkin Chocolate Chip Muffin Tops
It was an impromptu cooking night with Christina. We decided to pick something from my Pinterest Board and bake it! We decided to make these. I a loving Pennies on a Platter blog soo much better then Annie’s Eats. She actually modifies her recipes to make things better and I haven’t had a disappointment, yet! If you like pumpkin, these can be made into muffins too, but it was fun to just make the tops!
INGREDIENTS
- 2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 eggs
1 cup sugar
1/2 cup vegetable oil
1 cup pumpkin puree
1 teaspoon vanilla extract
1 cup chocolate chips
DIRECTIONS
- Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper OR Silpats.
- Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside.
- In a large mixing bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute.
- Stop the mixer and scrape the sides of the bowl as needed during mixing.
- On low speed, mix the oil, pumpkin, and vanilla until blended.
- Mix in the flour mixture to incorporate it.
- Stir in the chips.
- Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart.
- You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. Use the back of the scoop or measuring cup to smooth and flatten the rounds.
- Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes.
- Cool them on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
